95 minutes
A flavorful and vibrant grilled chicken dish served with a zesty green sauce, inspired by Peruvian cuisine.
Jalapeño Chiles, roughly chopped
each
Ají Amarillo Pepper Paste
tablespoons
Cilantro Leaves, fresh
cups
Garlic, medium cloves
each
cups
cups
Lime Juice, fresh
teaspoons
teaspoons
tablespoons
to taste
Black Pepper, freshly ground
to taste
0 lb
teaspoons
tablespoons
tablespoons
Black Pepper, freshly ground
teaspoons
Garlic, minced
each
tablespoons
tablespoons
1. Prepare the Sauce
Start by combining the jalapeños, ají amarillo paste, cilantro, garlic, mayonnaise, sour cream, lime juice, and white vinegar in a blender. Blend these ingredients on high speed until you achieve a smooth mixture, making sure to scrape down the sides of the blender as needed. While the blender is running, slowly drizzle in the extra-virgin olive oil to emulsify the sauce, ensuring it becomes thick and creamy. Season the sauce to taste with salt and pepper, then transfer it to a sealed container and refrigerate until ready to use. This chilling time will allow the flavors to meld and the sauce to thicken slightly.
2. Prepare the Chicken
To prepare the chicken, start by patting it dry with paper towels on a cutting board. Using kitchen shears, remove the backbone so that you can lay the chicken flat, which promotes even cooking. Skewer the chicken for added stability while grilling.
3. Season the Chicken
In a small bowl, combine the kosher salt, ground cumin, paprika, freshly ground black pepper, minced garlic, white vinegar, and vegetable oil. Massage these ingredients together until you have a homogeneous mixture. Rub this blend thoroughly over the entire chicken, ensuring it is evenly coated.
4. Grill the Chicken
Prepare your grill by lighting charcoal or preheating a gas grill for about 5 minutes, aiming for medium to high heat. Clean and oil the grilling grate to prevent sticking. Place the chicken skin-side up on the grill with the legs towards the hotter side. Cover the grill and open the vents, allowing the chicken to cook slowly until an instant-read thermometer inserted into the thickest part of the breast reads 110°F (43°C).
5. Finish Grilling the Chicken
Once the chicken reaches 110°F, flip it over so that the skin side is down, with the breasts positioned towards the cooler side of the grill. Press down on the chicken with a spatula to ensure good contact with the grill grates. Cover the grill and continue cooking until the thermometer reads between 145 to 150°F (63 to 66°C), which should take about 10 minutes.
6. Rest and Serve
Transfer the chicken to a cutting board and allow it to rest for 5 to 10 minutes. This resting period is crucial as it lets the juices redistribute, ensuring a perfectly juicy chicken. Carve the chicken into desired pieces and serve it with the zesty green sauce on the side. Enjoy the vibrant flavors and tender texture of your Grilled Peruvian Chicken.
Use a marinade with Moroccan spices like cumin, coriander, and paprika, and serve with chermoula, a herb sauce with cilantro, parsley, lemon, and spices.
Use a marinade with Thai flavors like lemongrass, ginger, and fish sauce. Grill the chicken and serve with a peanut sauce, which aligns with the concept of a complementary herb-based sauce.
Use the marinating technique with Argentinian-inspired spices and herbs like oregano and parsley, swap the chicken for steak, and serve with a zesty chimichurri sauce in place of the green sauce.
Marinate the chicken in a mixture with oregano, garlic, and lemon, then pair it with tzatziki sauce, which involves the creamy element through the use of Greek yogurt.
Use a charcoal grill to impart a deeper smoky taste.
Use an instant-read thermometer to check for an internal temperature of 165°F for breasts and 175°F for thighs.
Use fresh citrus juice, ample garlic, cumin, paprika, and other spices, and marinate for at least a few hours, preferably overnight.
Create zones of direct and indirect heat on your grill, sear the chicken over direct heat, then move to indirect heat to finish cooking.
Use fresh cilantro and mint, and adjust jalapeño heat to taste, removing seeds to reduce heat.
Let your chicken rest for at least 5-10 minutes before slicing to allow the juices to redistribute.
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